Brazilian recipe
Easy Homemade Coconut Empadão (Empadão de coco)
A faithful Brazilian recipe for easy homemade coconut empadão, adapted into natural English while preserving the original ingredients and method.
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Ingredients
4 eggs
1 and 1/2 cups of sugar
2 tablespoons of unsalted butter
2 pacotes (100g cada) of coconut grosso grated
1 and 1/2 cups of milk integral
2 tablespoons of cornflour (maisena) bem cheias
1 and 1/2 cups of sugar
2 tablespoons of unsalted butter
2 pacotes (100g cada) of coconut grosso grated
1 and 1/2 cups of milk integral
2 tablespoons of cornflour (maisena) bem cheias
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- In the bowl, Beat the butter with the sugar ate obter the cream claro and fofo
- Add the eggs the the the, batendo bem apos cada adicathe
- Fold in the grated coconut, the milk and the cornflour dissolvido in the pouco of milk, if necessario to facilitar
- Mix todos the ingredientes vigorosamente ate obter the dough smooth and lisa
- Pour the dough in the assadeira previamente untada with butter
- Take to the preheated oven the temperatura media (cerca of 180°C) and asse ate that the empadathe esteja golden and firm
Observations
This recipe keeps the Brazilian identity of Empadão de coco, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
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